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  1. SmokinEdge

    Shrimp Scampi

    Hubba Hubba, me likes shrimp scampi, and that plate looks like more already. Nice work.
  2. SmokinEdge

    Nitrate cure replacement

    I was just reading through a science paper on NATPRE (Trademarked in Spain) which uses the same plant based polyphenol. They compare it in the write up with nitrite and nitrate. Here is a link https://www.sciencedirect.com/science/article/pii/S0963996926001109
  3. SmokinEdge

    Smoking to below FDA approved temps.

    You can start out with higher temps in the 140’s but the sausage will cook faster and give you less time in smoke. There are many ways to or different processes to hot smoke sausage successfully. Finding that process that works for you and your set up is a must. Don’t remove sausage from the...
  4. SmokinEdge

    Smoking to below FDA approved temps.

    Before you go, if you use a standard ramp scale of time and temp increase you should have no problem finishing sausage in 5 hours or less assuming you know the actual pit temp with an independent thermometer probe. I’m thinking that getting your process wrinkled out may help a bunch. Many of us...
  5. SmokinEdge

    Smoking to below FDA approved temps.

    At what temperature range are you smoking sausage?? At what temperature does water boil?
  6. SmokinEdge

    A lil ham salad will work!

    Ham on. Looks good to me.
  7. SmokinEdge

    The McRib.

    Nice work. x10 better than Micky-D’s
  8. SmokinEdge

    Alcatraz Coyote

    Apparently a coyote swam from main land San Francisco to Alcatraz (presumably getting away from people) since there this song dog is thriving on sea fowl and their nests. In just 2 weeks he has gotten “plump” and looks to be living its best life although alone. Here is a link to the story...
  9. SmokinEdge

    Smoking to below FDA approved temps.

    Roll your own dice there Bud. You seem to not understand that temperature between 90F and 129F is the bacteria playground, also the warmer it gets up to 130 the bacteria multiply at a break neck speed. Your main problem in this scenario is the hold time in smoker in that temp range. This is why...
  10. SmokinEdge

    More Pre-Seared Chicken.... We Eat With Our Eyes

    Ohhh yeah! Looks great
  11. SmokinEdge

    Corned Beef

    Nice work there Brian.
  12. SmokinEdge

    Been awhile

    Good to see you back around here. Welcome back
  13. SmokinEdge

    Another Question Thread!

    First question to answer is how does she want to carry it? Inside waist band, outside waist band, pocket, upper body, ankle or in a CC purse or bag?
  14. SmokinEdge

    LEM Package Sausage Mix - Measurements

    Doing the math, 9g per pound is very close for either package. It’s a good place to start with a fry test and go from there.
  15. SmokinEdge

    Its Cold Inside

    We have H2O radiant infloor and under floor heat with a mix of tile, hardwood and carpet. Floors are toasty heck even the toilets are warm. After being out all day in the cold and come home take your boots off and cold feet hit warm tile, it’s amazingly comfortable.
  16. SmokinEdge

    Sausage newbie

    Looks nice. Why don’t you tell us a bit about your recipe and process.
  17. SmokinEdge

    Hello from Louisiana

    Welcome from Colorado. Be sure to ask any questions before making your first sausages. This will shorten your learning curve huge and help you carry on with successful sausage making. I think you will like it here, oh and we all like lots of pictures to go with conversation.
  18. SmokinEdge

    Buy Em Books & Send Em To School

    Give ‘em books and give ‘em books and all they do is eat the pages. Lol
  19. SmokinEdge

    What rub do you use on hot smoked bacon (pork belly)?

    Not a fan of cayenne either, but as a close replacement I use Chile de Arbol which has an incredible true Chile flavor and is just slightly hotter than cayenne. If you get some good Hatch hot red powder it’s delicious too but not as Spivey as the Arbol.
  20. SmokinEdge

    Heating Element/Temp Controller for DIY Smoke House

    Pretty sure you are going to need 220v and 2 elements to heat that size smokehouse with electric. Mine is 3x3x7’ and is why I chose propane.
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